Recipe by KRISTALBLU66
"This easy recipe is made with canned salmon and peas in a milk gravy. Serve on toast or saltine crackers for a quick tasty meal. Yummy!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (14.75 ounce) cans
salmon, drained and flaked
1 (15 ounce) can
baby peas, drained
salt and freshly ground black pepper to taste
I make a recipe similar to this but I start it by making a roux with butter and flour to thicken the milk. I add the milk slowly and wait for it to thicken.
I also use 1-2 cans of East Point Canned Shrimp instead of salmon. The salmon is a bit too much for me.
This recipe is classic new england and milk gravy is a bit bland, but for me, add a bit of salt, pour over saltine crackers and this is fantastic comfort food!!!
Maybe I didn't follow the recipe right but it did not come out the way it should have... it turned out too saucy.
I agree it is best to make a lump free white sauce first. 2T flour, 2T butter (or oil), and 1 cup milk is the basic recipe. Double it for this one. Melt the butter, add the flour, cook briefly (45 sec), add the milk and thicken. Add milk if too thick. Then add canned (or preferably frozen) peas. Heat. Then add the salmon keeping chunks. Heat on the lowest setting. Red salmon is better than Pink. Strangely, fresh caught cooked salmon is not as good as canned!
I am so happy to have found this recipe. I grew up eating this and I love it. It's even better over boiled potatoes mashed with a fork.
I halved this recipe to make 2 good sized servings and served it over sliced potatoes. Also used frozen peas. It was quite tasty, not to mention healthy and quick! It's like a faster version of tuna (or I guess salmon) casserole. I'll make this again, thanks for the recipe!
to all of you that thought this was too "saucy", well that is what this food is. it's why its called salmon pea WIGGLE, and not salmon pea casserole! it's meant to be used like a gravy. this is just like my grandmother made it, very tasty!
I grew up loving this recipe, and made it by making a rue first with butter and flour, then adding the milk peas and salmon......eating it over saltines, boiled or mahsed potatoes....brings back warm childhood memories of simpler days...
Love this! Great for a winter or rainy day and full of vitamins. Sure to get kids to eat fish and love it!! Mine do
* Percent Daily Values are based on a 2,000 calorie diet.
Salmon Pea Wiggle
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 128
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to choose and prepare salmon fillets.
Oven broiled salmon fillets with sweet Dijon mustard sauce.
Oven-broiled salmon, glazed with butter and soy sauce.